Directions
Bring a large post of salted water to a boil. Add the fettuccine and cook 1 minute less than the box instructions for al dente. Drain the pasta in a colander, reserving about ¼ cup of the cooking water.

While the pasta is cooking, heat the 3 tablespoons olive oil over a medium flame in a deep, straight-sided sauté pan. Add the jalapeño and cook until softened, about 2 minutes. Season the rock shrimp with salt and pepper, then add to the pan. Sear the shrimp on all sides for 6-8 minutes total. Add the corn, stir well to combine, and cook for about 1 minute more. Season with ½ teaspoon sea salt.

Reduce the flame to medium and add the arugula. Stir to combine. Add the pasta and the reserved pasta water. Use tongs to combine the ingredients, and continue cooking for about 1 minute more. Season with additional salt and pepper. Use the tongs to transfer the pasta to four serving bowls, and drizzle some high-quality extra-virgin olive oil over each bowl before serving.

Cook’s Notes
Why is fettuccine particularly good for this dish?
Fettuccine is a great carrier for these smaller ingredients ensuring each bite is full of
corn, shrimp, and arugula.

Jalapeños get their heat from capsaicin, which is concentrated primarily in the inner whitish pith as well as the seed pod with smaller amounts in the seeds. Use a melon baller, teaspoon or grapefruit spoon to scrape the inside of the chile to remove the seeds and ribs.

Natural sea salt is simply sodium chloride and in its pure form is no different from everyday table salt. However, depending on where the salt is harvested trace mineral elements such as potassium, magnesium, and calcium can be found. These elements cause variation in the flavor and color of the salt. And depending on how the salt crystals are harvested, their texture can range from sand like and powdery to crystalline and flaky.